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Turkey Soup

Classic, super easy homemade soup recipe made with leftover turkey and packed with vegetables.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Dish, Soup
Cuisine American, Greek

Ingredients
  

Broth

  • 6 quarts cold water
  • 1 leftover turkey carcass
  • 2 carrots roughly chopped
  • 2 celery with the tops, chopped
  • 1 onion

Soup

  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 cup hilopites (or egg noodle)
  • 3 cloves garlic smashed
  • 2-3 sprigs thyme
  • Salt and pepper to taste

Instructions
 

Broth

  • Remove any remaining meat from the turkey carcass to use in the soup once the broth is made. Break the carcass into smaller pieces so that it fits in a large pot.
  • Fill the pot with cold water. Add the celery, carrots, onion, thyme and garlic to the pot. Bring the pot to an boil, then reduce heat to simmer. Make sure you use the lowest setting of simmer you have, you do not want the broth boiling, just the water slowly moving around.
  • If any foam begins to form, just skim it off with a spoon.
  • Add your salt and pepper to taste. Partially cover and and cook for 4 hours.
  • If you haven't used the pasta strainer (see note 2) strain the turkey broth through a colander or sieve. Broth can be used immediately or let it cool and refrigerate for up to 3 days. Also you can freeze the broth to use later (see note .1)

Soup

  • In a large soup pot,over medium heat, add chopped onion, celery, carrots and ½ cup turkey broth. Cook until softened about 10 minutes.
  • Add turkey leftover meat from carcass and broth. The amount of broth depends on how many servings of soup you would like to have.
  • If you wish you can add more salt and pepper.
  • Bring to a boil and add hilopites (or egg noodle of your choice). The soup is ready once noodles have softened.

Notes

  1. This recipe makes a large amount of turkey broth. You can freeze the broth for later use in stews, other kinds of soups, for sauteing vegetables and when making rice pilaf.
  2. We like to use a large pasta pot with a strainer to make the broth. It makes it easier to remove the bones and vegetables once the broth has finished cooking, just lift out the strainer!
Keyword Carrots, Dairy Free, Dinner Ideas, Greek, Pasta, Soup, Turkey
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